Ingredients
-
1 1/2
-
1
-
2/3
-
4
-
2
-
1/2
-
3/4
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Lemon Oatmeal Poppy Seed Muffins,These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains.,A slight variation: use naranjilla instead of lemon. Naranjilla is a cross between an orange and a lime. Or mix a little of orange and lime grated rind and juice. Since naranjilla is sweet and sour, use the juice and grated rind of a whole medium sized fruit. Also use coconut oil both in the struesel and the batter and up the sugar by a quarter cup to compensate for the added tartness of a whole fruit.,Fantastic oatmeal muffin recipe. I doubled the recipe and used a whole lemon (juice zest) and the lemon taste is perfect. As I didn’t have poppyseeds on hand, I omitted those and added frozen blueberries. I would definately make these again as they’re perfect for a healthy breakfast.
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Steps
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1
Done
|
Heat Oven to 400 Degrees . |
|
2
Done
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Line 12 Muffin Cups With Baking Cups or Lightly Grease Bottoms Only. |
|
3
Done
|
Mix Streusel and Set Aside(i Pulse the Topping in a Mini Food Processor. I Like How the Topping Comes Out This Way). |
|
4
Done
|
Muffin: Combine Dry Ingredients and Mix Well. Add Liquids and Mix Just Until Dry Ingredients Are Moist. |
|
5
Done
|
Fill Muffin Cups. |
|
6
Done
|
Sprinkle Streusel Over Muffins and Pat Gently. |
|
7
Done
|
Bake 18-20 Minutes. |
|
8
Done
|
Note: I Made 10 Muffins Since I Fill the Pan to the Top! |
